No. 3885 — Candied Dried Fruits and Berries (Smokva)
English historical translation of Molokhovets recipe No. 3885 from the 1901 Russian cookbook, retaining original methods and measures.
Most candied dried fruit was made as for ordinary preserves, recipes Nos. 3245–3298, but with only ½–1 pound sugar per pound fruit rather than 2 pounds.
Boil the syrup to a thicker consistency and cook the fruit or berries in it longer. Lift them with a wooden skewer, drain on a sieve and dry in a gentle oven.
Repeat the drying several times until the fruit is firm but not completely dried out.
Each time before returning to the oven the pieces may be dipped in concentrated syrup and sprinkled with coarsely pounded sugar.
The author says such confections can be made from the previous year's preserves, or by reusing the old syrup with fresh fruit, replacing the fruit as many as three times.